During 2020 I received tens of questions about microgreens.
I answered with posts that I hope show you why I think microgreens are nutritious, healthy, and good for you.
I created this microgreens recipe post to celebrate 15 countries worldwide whose residents visited the site, bought our books, or subscribed to our newsletter.
Their nutrient content varies slightly, but most microgreens are rich in potassium, iron, zinc, magnesium, and copper. They are a great source of beneficial plant compounds like antioxidants, phytochemicals, and vitamins.
Microgreens can be added to just about anything.
Substitute lettuce for lettuce microgreens.
Or radish for radish microgreens.
But I wanted to move beyond just garnish and find “the best recipes” from each of the 15 countries below.
Your Microgreens Recipes
If you are reading this and your country is not on the list, then consider submitting your national dish with a microgreens twist.
I went looking for the best authentic recipes from around the world, from sandwiches to stews.
I hope you enjoy them.
United States – The Hamburger
Not everyone will agree with me, but in my estimation, Americans love a good hamburger – across all age groups, from little Johnny to Grandma Beth.
And if you’re a vegetarian like me, you can always make it as Veggie Burger. Well, I didn’t have to go far.
When you’re in my hometown, Atlanta, Georgia, visit Ann’s Snack Bar for the best burger in America.
The house special is called the “Ghetto Burger,” a double bacon chili cheeseburger with a secret ingredient.
Take one home and add some spicy radish microgreens, and Mmmmm, baby, yum!
And if you want to know how popular Ann Price is, just check out Wikipedia!
Heading south, we landed in Brazil, land of football, beautiful women, the Amazon river, Capoeira, and Feijoada. I found Maria-Brazil, “Home of Brazilian Culture on the Web.”
According to Maria, Feijoada is the national dish of Brazil.
“It is traditionally served on a Saturday, and it is a festive meal to share with family and friends. There are as many recipes as there are cooks in Brazil and some regional variations too.”
Here is Maria-Brazil’s delicious Feijoada recipe, a black bean stew brewed with a variety of salted and smoked pork and beef products and vegetables.
Read my post, Beyond The Decorations: Cooking With Microgreens.
Cooking with microgreens, you can always add some carrot microgreens for a sweeter taste or radish microgreens if you want some spice.
We head back north to Canada, where we find the French-influenced Poutine. Jennifer, a food blogger in Muskoka, Ontario, Canada, says, “Poutine is a wonderful and delicious concoction of fries, gravy, and cheese curds.”
I found a great recipe on Jennifer’s site at Seasons & Suppers.
Instead of adding scallions as a garnish, add some spring onion microgreens instead.
United Kingdom’s Welsh Cawl
And across the waters, we go.
Heading west, we come to the United Kingdom.
And while the English love their Chicken tikka masala, fish and chips is the national staple. And don’t forget Irish Stew, a heavy, filling plate of potatoes, onions, and mutton. And towards the North Sea, Scottish Haggis, sheep’s stomach filled with offal, suet, onions, and oatmeal. Be I like Cawl, the national dish of Wales.
Also made as a stew, this mix of Welsh lamb, some bacon, cabbage, and leek make a hearty meal.
I found a fantastic recipe at Abel & Coles organics market in Wales.
Just substitute the leeks with leek microgreens or cabbage with cabbage microgreens India’s Khichdi
And heading southwest to Britain’s former colony, we find a diverse culture in India. Hard to find a “national dish” there.
But consensus tells me not too many Indians would turn away some Khichdi. Considered by some as the Indian comfort food, every household has its own recipe. The only ingredients are rice and lentils, and some herbs.
Add lentil microgreens to the recipe, and you just did a 10x on your nutrients.
I went looking and found “India’s Only Authentic Khichdi Restaurant Chain.”
But if you want a really unique twist on, try Femina of India’s Coconut Khichdi with Kaffir Lime and Toasted Peanuts.
Swinging back north and east, the German’s love anything Sauer – from Sauerkraut to Sauerbraten.
Considered one of Germany’s national dishes, this is “pickled roast beef” served with spaetzle dumplings, mashed potatoes or buttered noodles, and roasted green beans. There are regional variations.
But you can always add roasted pea microgreens instead of roasted greens beans or add some radish microgreens for a little pep!
Add some carrot microgreens (chopped) to give that “sweet and Sauer” taste.
If you like wine, try this Daniela Heim’s Sauerbraten and wine – Franconian enjoyment like grandma’s.
Australia’s Roast Lamb Off we go down under!
And if you haven’t guessed already, Aussies love their meat. And nothing beats roasted lamb as the national dish And I went hunting and found the Mouth of Mom’s traditional roast lamb dinner recipe.
Add Radish or Snap Pea microgreens, even carrot microgreens to give an extra bit of flavor and crunch.
South Africa’s Bobotie
We head to the African continent, and our next stop is South Africa and Bobotie. Brought by Asian settlers, you can find bobotie in most restaurants and households. It is simmering of curry, herbs, and dried fruit with minced meat, topped off with eggs and milk, then baked.
Bobotie is just plain delicious.
Use basil and cilantro microgreens as part of your herb mixture to entice those taste buds.
We found a great bobotie recipe in Cape Town.
And way we go into the Pacific. Our first stop is the Philippines and Adobo. The unofficial national dish, adobo, is stewed or braised chicken or pork in a sauce of vinegar, soy sauce, cooking oil, garlic, bay leaf, and peppercorns.
I found a charming chicken adobo recipe over at Pepper’s blog.
Add any microgreen, broccoli, carrot, kales, spinach for a crunchy taste and yum! Singapore’s Hainanese Chicken Rice We are not going too far to Singapore, where we find a savory rice dish, Hainanese chicken rice. The dish is based on the Chinese Wenchang chicken
The curried rice consists of steamed white rice smothered in a mess of curries and braised gravy over chicken steeped in boiling water or blanched till it is fully cooked. The tangy red chili sauce dip is what makes or breaks this dish.
Great with spicy radish or mustard microgreens.
Over at Eat Book, we found a delicious Tian Tian Hainanese Chicken Rice recipe.
Indonesia’s Nasi Goreng
On to Indonesia’s spicy islands, we go. Here we find one of my favorite microgreens recipes, Nasi Goreng. The Indonesian national dish adds a sweet, thick soy sauce, kecap, to fried rice, topped with a vegetable pickle, acar (including cucumber and carrots). Replace regular acar with cucumber, cabbage, carrot microgreens, add shallots, bird’s eye chili, and yard-long beans.
I found a great Nasi Goreng recipe over at Bango.
We head back to Europe, and this time we end up in Deutschland. And if you like sausages, then you’ll love Stamppot. Another one of my favorites.
It is a dish of mashed potato, vegetables, and smoked sausages. Different versions exist whether you’re using kale, sauerkraut, or endives. The vegetables include mixtures of sauerkraut, endive, kale, spinach, turnip greens, or carrot and onion.
I love my kale, and kale microgreens are a great replacement, along with spinach, turnip, and carrot microgreens.
Head over to 24Kitchen and chef Rudolph van Veen’s mouth-watering Stamppot recipe.
Who hasn’t head of Swedish Meatballs? And yes, the Swede’s national dish of spicy meatballs and mashed potatoes is an international treat.
Add some creamy gravy filled with kale, arugula, or spinach microgreens to the complement.
And we don’t have to go far.
On the Swedish national site, Sweden.se, you’ll find a tasty köttbullar recipe.
And not to be outdone, the French Pot-au-Feu is another classic comfort dish prepared of stewed meats and vegetables. Start with bone marrow on toast appetizer followed by the pot-au-feu stew. You can substitute leeks and celery with their microgreen equivalent.
Over at Cuisine Actuelle, I was able to find a traditional easy (20 min) Pot au feu recipe.
Hong Kong’s Roasted Goose
And it’s back to Asia and the bustling city-state of Hong Kong. Roast goose is so popular in the country they call it the national dish. And if you haven’t had classic roast goose, now is a good time. I found enough roasted goose recipes to keep you cooking for a week.
Head over to the Honk Kong Farmer’s Market and try the Roast Duck Crown with Rosemary Potatoes, Seasonal Veggies, and Red Wine and Balsamic Sauce.
Substitute those seasonal veggies with some bak choy or broccoli microgreens.
Malaysia’ Nasi Lemak
Our final stop is in Malaysia.
The Chinese cuisine influence here is unmistakable.
Nasi lemak, coconut milk rice, served with chili sauce, fried crispy anchovies, toasted peanuts, and cucumber is a national favorite. Nasi lemak is served on the roadside found wrapped in pandan leaves. Mixed with some sweet carrot microgreens and crunchy radish microgreens, this is a dish you’ll want to make regularly.
And I found a great recipe for you at Happy Fresh in Malaysia.
Ways to Consume Microgreens
I hope this post has inspired you on the many ways to consume microgreens:
microgreen stew recipes
microgreens rice recipes
microgreens Indian recipes
pea shoot microgreens recipes
microgreens salad recipes